Sweet and Sour Chicken – Gluten Free

I have cooked this recipe for over 20 years and my family loves it. I decided to try a gluten-free version and it worked out great.  The chicken can be made by itself and eaten as chicken nuggets with or without your favorite sauce.  These are great for freezing and can be re-heated in the oven.  I would suggest freezing them on a cookie sheet before putting them into a container or freezer bag.

Ingredients

  • 3 lbs chicken broiler-fryer chicken (I used boneless, skinless, chicken breasts 2 large)
  • 1 egg, slightly beaten, organic is the best
  • 1 tbl cornstarch
  • 2 tsp soy sauce
  • Vegetable oil (Next time I will try coconut oil)
  • 1/2 cup Bob’s Red Mill All Purpose Flour – Gluten Free
  • 1/2 tsp xanthan gum – gluten free
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1 tbl coconut oil (liquid)
  • 1/2tsp baking soda
  • 3/4 cup sugar (the original recipe calls for 1 1/4 cups)
  • 1 cup chicken broth
  • 1/2 cup white vinegar plus 1/4 cup water (the original recipee calls for 3/4 cups vinegar)
  • 1 tbl coconut oil
  • 2 tsp soy sauce
  • 1 clove garlic, finely chopped
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 1 can (8 1/4 oz) pineapple crushed or chunks, drained
  • 1 did not use but the recipe calls for 2 tomatoes and 1 green bell pepper

Cut chicken into bite size pieces about 1″.  Mix egg, 1 tbl cornstarch,  and 2 tsp soy sauce in bowl.  Stir chicken.  Cover and refrigerate 20 minutes. Cut each tomato into 8 wedges.  Cut bell pepper into 1″ pieces.

Heat oil (1 1/2″) in wok or deep skillet to 350 degrees.   Mix flour, 1/2 cup water, xanthan gum, 1/4 cup cornstarch, 1 tbl oil and baking soda.  Stir into chicken until well coated.  Fry about 15 pieces at a time for 3 minutes, turning frequently, until light brown.  Drain on paper towels.  Increase oil temperature to 375 degrees.  Fry chicken again all at one time about 1 minute or until golden brown.  Drain on paper towels.

Heat sugar, chicken broth, vinegar, water, 1 tbl oil, 2 tsps soy sauce and the garlic to boiling in 2 quart saucepan.  Mix 1/4 cup cornstarch and 1/4 cup water.  Stir into chicken broth mixture.  Cook and stir about 10 seconds or until thickened.  Stir in tomatoes, bell pepper and pineapple.  Heat to boiling. 

We serve ours over rice.  We have used white rice, brown rice and jasmine rice which I like the best.

This is my original recipe.  It is a little beat up and has been covered with contact paper!

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